A green salad made well is a fine thing. Choose a combination of leaves, mingling sweet and bitter. This salad can be served after the main course, French fashion, to freshen the palate, or it makes a great side to roast chicken - in which case you can use the fat from the roasting pan to cook the croûtons.
- 3 cups (loosely packed) bitter salad leaves, such as rocket, chicory, baby dandelion and radicchio, coarsely torn
- 1 baby cos, shredded
- ½ cup (loosely packed) chervil sprigs
- ½ cup (loosely packed) flat-leaf parsley
- ½ bunch chives, finely snipped
- 2 tbsp olive oil
- 1 tbsp verjuice
- 1 tbsp Sherry vinegar
- 50 gm chicken, duck or bacon fat
- 8 thick slices day-old baguette, coarsely torn
- 2 garlic cloves, thinly sliced
- 1 tsp thyme
- 1Place leaves and herbs in a large bowl and toss lightly to combine.
- 2For garlic croûtons, heat fat in a frying pan over medium-high heat until melted, add baguette pieces and stir occasionally until light golden (2-3 minutes). Add garlic and thyme, and stir until fragrant (1 minute). Season to taste, then tip contents of pan into salad leaves.
- 3Combine olive oil, verjuice and vinegar in a screw-top jar and shake, then season to taste. Add to salad leaves, toss to coat and serve.
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